Abstract
People use fresh, dried or marinated ginger in cooking, and some take it for their possible health benefits. Ginger may have anti-inflammatory, antibacterial, antiviral, and other healthful properties. Marinated ginger, mostly used for sushi on Polish market, is available in two variant forms: white and pink. Ginger is cut into thin slices, marinated in sweet and vinegar marinade and then undergoes thermal processing. The aim of the study was to assess the microbiological stability of marinated ginger. The best microbiological quality was characterized by ginger that had undergone a sterilization process. Although the initial number of lactic acid bacteria and fungi was the highest in ginger type C, the highest microbiological stability was also found in it.
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